The “I Don’t Like Cooking” Fix

The “I Don’t Like Cooking” Fix

Over the years, I’ve received a lot of emails from various people in all walks of life who plain and simple just do not like cooking.

Cooking for them is on the same par as toilet cleaning–they’ve said as much.

So they opt to go out to dinner or do take out–healthy and otherwise.

So why write me to tell me this if what they are doing is working for them?

The deal isn’t that it isn’t working for them; it’s just not working WELL for them. They are concerned about the cost and the nutrition aspects of doing this on a regular basis.

The cost is astronomical, both financially and health wise. Most families do not have the financial means to eat out every night, period—whether it is healthy or not.

A recent study revealed that for every dollar spent on food eaten out, only 27 cents worth of food was actually served.

What does that tell you about the economics of eating out? Is going out to dinner every night a worthy investment of your family’s dollars?

Lest you think I’m dumping on restaurants, let me assure you I am not. I love going out to dinner! I’m always on the prowl for a new restaurant and new dining experience.

But the day to day of feeding a family is expensive. Very few can afford to feed everyone well (as in healthy, fresh food) if they go out all the time.

And while I do love to cook for the most part, there are days when it frankly is a chore–I’m only human. I have other things I’d rather be doing and a bunch of people (my family, friends, employees, etc.) who want or need my attention.

But I have great news for those who panic at the idea of cooking a big family meal. Most of it can be done on the grill (and these days, outdoor grills with their propane tanks make it seasonless!) then all you really have to add is a big salad and presto, you’ve got dinner! Here is a recent grilled meal I recently made and it took me all of fifteen minutes to prepare. 🙂

Marinated Grilled Boneless Skinless Chicken Breasts

Brown Rice (if you’re paleo or low carb, make cauli-rice)

Grilled Zucchini and Yellow Squash

Big Green Salad

Take a big gallon-sized zipper topped plastic bag and fill it with raw chicken (I like to add extra so I can get some leftovers for lunch the next day). Next, add half a bottle of coconut aminos (or soy sauce) and about 1/2 a cup olive oil or avocado oil. Squeeze a whole lemon in there, add 1 teaspoon each garlic powder, thyme and oregano. Now add 1/4 cup apple cider vinegar and salt and pepper to taste. Mush the bag around so chicken is coated. You’ll want that to marinate for a few hours or overnight even. Cook your brown rice now—it will take the longest to cook or make some cauli-rice (or both if you’ve got different eating styles at your house).

Prepare your zucchini by slicing into rounds; same with the yellow squash. Throw these cut squashes into a big bowl and toss with a little olive oil (you don’t want it dripping in oil), salt and pepper and some fresh garlic pressed right into the squash (I use 2 cloves, but I love garlic and it keeps the vampires away). You can either sauté this in a pan on the stovetop or sauté it on the grill if you have a pan with holes in it. It’s awesome cooked this way and grilling  pans with holes in them can be found anywhere—even the drugstore.

Fire up the barbecue and after it is preheated (make sure it’s clean, too!), add the chicken and watch it as you cook it, adjusting the heat as need be. If you’re cooking your veggies on the grill too, you will want to start them at the same time. Otherwise, cook them on the stovetop after your chicken is cooked (keep the chicken warm by wrapping the platter in foil and keeping it in a cold oven just long enough till the squash is cooked).

Set your table, get your salad together (I use already prepared salad bags from the grocery store, add some pine nuts, chopped whatever veggies I have on hand and my own vinaigrette, tossed altogether, yum!).

That’s it! You can serve your chicken on individual plates or serve everything family style—big platters in the middle of the table.

Then pass the food around, join hands and say a prayer of thanksgiving for all this wonderful food (and your family sitting ‘round the table) and above all else, relish this time.

One day they will be grown and gone and you’ll remember these days with fondness.

Getting dinner on the table doesn’t have to be stressful, and Dinner Answers can be the key to your success. Learn more here.

Never Let Your Kids Do These 3 Things in the Kitchen

Never Let Your Kids Do These 3 Things in the Kitchen

One of my favorite pastimes is cooking with my children. Do you have kids? If you do, I want to heavily recommend that you teach them the joys of the kitchen while they’re still young and look up at you like a superhero that has all the answers. Teaching your children how to cook is more than a rite of passage; it’s just plain fun. To me, the kitchen is like a magical land that can create a special type of community and intimacy with the simple act of making a meal.

There are some little things you should look out for when you start to integrate your children into the cooking world: the basic do’s and don’ts.

DO assign simple tasks. When starting out, show them how to wash veggies, how to stir sauces to not let the sides burn, how to scramble eggs, etc.

DON’T let your child use a knife and cutting board without supervision and being taught proper technique.

DO give them a bit more responsibility as they show they understand. Show them basic vegetable cutting, but once you pass that knife from your hand to theirs, watch them like a hawk. (younger ones can use pumpkin carving knives safely, so save yours!)

DON’T let your child remove anything from the oven. But explain how it’s done as you do it; this way, when it’s time, they’ll be ready.

DO explain how when you’re using a pot or pan that you need to turn the handle to the side so it’s not sticking out so no one can run into it or accidentally knock it over.

DON’T allow them to handle meat until they’ve had a couple seasoned years under your training, but explain the safety issues and demonstrate thorough hand washing after you touch it.

ALWAYS let them sneak tastes of their labor in the kitchen. One of my favorite things about cooking is that I get to taste along the way, and I can guarantee that it’ll be a favorite among your children as well.

Well folks, there you have it! Show your children what a kitchen is and how to use it. My daughter is a college graduate now and she tells me all the time how surprised she is that hardly anyone her age knows how to cook. Regardless, your children are going to love learning this new skill! For them, it’s like finally getting to know the secret behind a magic trick. Have FUN!!

Don’t Be Intimidated!

Don’t Be Intimidated!

There is a true intimidation factor in cooking for some people—I get the emails from them so I know this is true. For me, having grown up in a home with parents who cooked, rarely eating out, I learned how to navigate my way in a kitchen early on.

It was (being honest here) a bit of surprise when I first started my website back in 2001 to learn that not everyone knew how to chop an onion. The cooking terms that I learned before I got my first Girl Scout badge (The Cooking badge naturally—I’ve got it taped to my bookcase, LOL!), have fallen by the wayside. Terms like dice, mince and julienne have turned into much simpler terms like chop, chop fine and chop into matchstick-sized pieces. But who cares, right? The deal is to get the cooking DONE, not worry about semantics.

Check out this testimonial we received from Heather:

Dear Leanne,

Okay, I finally decided to try your system.

Well, first I get the menu – looks good, but I’m worried, because spaghetti and sauce is about the most I do. Then I see the grocery list – there are things on there that I’ve never ever bought before!

I go to the grocery store with your list in hand. For a family of 6 my average grocery bill was always over $120/week. With Leanne’s list – I spent $67.52.

Now, I decide to prepare the meal. First thing that I discover, a fancy sounding name doesn’t mean hours of cooking. Second thing, it really only takes about 1/2 hour to cook the whole thing! Finally, I find out that my kids eat things that don’t include mounds of sugar.

Thank you for helping me save money and my family’s health!!

Heather

Me again—the trick is, as Heather wrote, was not to be intimidated! She took a tool (the menu) and dove in and did the work. She discovered that doing so saved her a ton of money, her sanity, and made her feel like a hero in her own home! Isn’t that what we all want?

Don’t be intimidated by cooking! I’ve said in a million times, this is not brain surgery and it is something everyone can do, I promise! If you need help, I’ve got it for you in every way imaginable from free daily newsletters, to recipes and tips, grocery lists, freezer cooking, you name it. Don’t lose hope and think you can’t do this thing called cooking. YES, you can!!

Ready to try Dinner Answers like Heather did?  We’ve got it right here for you.

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction


Print Recipe
Spring Herb Salmon with Roasted Cabbage and Dijon Reduction
A delicious flavorful recipe that's not only easy, but sure to impress! Full of seasonal taste explosions, and salmon chalk full of good fats!
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. On a baking sheet, arrange cabbage medallions, drizzle with melted ghee, season with salt, pepper, and nutmeg. Place in oven and roast for 30 to 40 minutes, or until tender and lightly charred.
  3. Season salmon filets with salt, pepper, thyme, and rosemary. Melt remaining ghee in a large skillet, over medium high heat. Add salmon filets, skin side down. Then add 1/2 cup of the broth, and cover.
  4. Cook for 3 to 4 minutes covered, or until salmon is cooked through and flakes easily with a fork.
  5. Remove salmon from skillet and set aside.
  6. Add remaining broth, butter, and wine to skillet with cooking juices. Heat over high heat until mixture boils, then whisk in dijon mustard and season with salt and pepper to taste. Reduce heat to medium, and cook until mixture reduces by 1/2.
  7. Serve salmon on top of cabbage with a generous helping of dijon sauce, and enjoy!
Easy Tricks to Shortcut Your Cooking

Easy Tricks to Shortcut Your Cooking

I get asked all the time for ways to make dinner faster. I get that; we’re a microwave society. We want it quick, dirty and hassle-free. This is why convenience foods are so popular (and expensive and 99% of the time, full of chemicals and lacking nutrients).

Here are a couple of things that I do that helps me get dinner done quickly and efficiently:

1) Shear Strength. I use my kitchen shears as much as I use my knives. From snipping fresh herbs, to opening bags of frozen berries, to cutting up chicken, I have two pairs and one in always in the dishwasher!

2) Foiled Again. To prevent my celery from going limp and nasty (and listen, having to run out to the store to buy fresh celery in the middle of cooking is total buzz kill) I wrap it foil. It stays fresh for weeks this way!

3) Garlic Getaway. I use these little garlic ice cubes (Dorot is the brand) that I buy from Trader Joe’s to shortcut the fresh garlic pressing stuff. The garlic is better (in my opinion) than that of the jarred variety and it’s so easy and convenient, love them!

4) Spin on Spinach. I buy triple washed tubs of organic spinach at the warehouse store. I saute it for a side dish, add it to salads, make it the salad, stir it into soups, eggs and quiches. It’s amazing and versatile and cuts my prep work way down.

5) More Spin. I use a salad spinner for my lettuce to get it nice and dry. Wash it, throw it in the spinner, take it for a quick spin and voila, lettuce that’s washed, dried and ready to go for your salad!

These are just a few of my shortcuts. What about you? Do you have some tried and true ones you’d like to share?

6 Hot Tips To Avoid Freezer Burn (and stop throwing away your $$)

6 Hot Tips To Avoid Freezer Burn (and stop throwing away your $$)

Have you ever removed a tray of meat from the freezer only to find discoloration and ice crystals? If you’ve forgotten about a carton of ice cream in the freezer for any length of time, you may have opened it to find its surface covered in ice. Freezer burn, we tend to call it.

Freezing food is a great way to extend the life of our perishable items, but when you freeze foods, you stand the chance of having your food become freezer burnt.

Freezer burn presents itself as discoloration on the surface of frozen foods such as bread and meat. Ice crystals are another sign of freezer burn, which we can find in frozen produce and ice cream.

To understand freezer burn a bit better, it helps to know more about how the freezing process works. When food is frozen, most of the water content of that food is converted to ice. Some of the water, though, is converted directly to water vapor and is released from the food all together. This process is called sublimation.

This water loss causes food to become dehydrated over time, like ice cubes that eventually shrink when they’re left in the freezer. So, in essence, this process freeze dries parts of foods, resulting in freezer burn.

In air-tight containers (like ice cream), that water vapor forms frost on the insides of the container and/or on the surface of the food. In open containers or containers that aren’t perfectly sealed, the vapor that escapes actually leads to that build up of ice on the inside of non-frost-free freezers.

And what we’re left with is food with strange flavors that’s difficult to chew.

When you have freezer-burnt food on your hands, you should do your best to discard the areas that have been affected. But you know I just hate food waste, so let’s talk about how to prevent freezer burn all together.

Tips to prevent freezer burn

  1. Remove as much air as you can from packages you freeze food in. The closer your food is to its packaging, the less chance there is of it losing water.
  2. Don’t leave your food in the freezer longer than you have to. The longer your food is frozen, the greater the chance of it becoming freezer burnt.
  3. Set your freezer at the lowest setting that you can in order to help avoid sublimation from occurring, as it’s less likely at lower temperatures.
  4. Always use high quality zipper-style bags to freeze food, and try to wrap foods in a bag that fits just right.
  5. Don’t place hot food in the freezer. You risk increasing the temperature of your freezer, and some of your frozen foods may even start to thaw.
  6. Avoid opening the freezer door more than it needs to be opened. This will help keep the freezer temperature from fluctuating, which can lead to freezer burn.

Making meals out of the meat/poultry/fish and produce you buy as soon as you get them home from the grocery store is another way to ensure that your food doesn’t get wasted and forgotten about at the back of the freezer.

We have just the thing to keep your freezer full of great healthy meals so you never have to wonder “what’s for dinner”. Click here to learn more!